Servings: 1 3/4 cup jar
Ingredients
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp fennel seeds
- 1 tsp mustard seeds
- 1 tsp black peppercorns
- 1 tsp fenugreek seeds
- 5 dried red chilies
- 1 cinnamon sticks
- 6 cardamom pods
- 4 whole cloves
- 1 tsp ground turmeric
- 1 tsp ground ginger
- 1 tsp ground nutmeg
Instructions
- Toast the coriander seeds, cumin seeds, fennel seeds, mustard seeds, black peppercorns, and fenugreek seeds in a dry skillet over medium heat until fragrant, about 2-3 minutes.
- Transfer the toasted spices to a spice grinder or mortar and pestle and grind them into a fine powder.
- Add the dried red chilies, cinnamon stick, green cardamom pods, and cloves to the spice grinder or mortar and pestle and grind them into a fine powder as well.
- Mix the ground spices together in a small bowl, then stir in the turmeric powder, ground ginger, and ground nutmeg.
- Store the curry masala seasoning in an airtight container in a cool, dry place for up to 6 months.
- This curry masala seasoning is perfect for adding flavor to all sorts of dishes, including curries, roasted vegetables, soups, and more. Enjoy!
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